Mini Trifles in Jars

Make these EASY trifles for your next get-together! ...MORE + LESS -

1 box Betty Crocker™ white angel food cake mix

1 box (4 serving size) vanilla flavour instant pudding & pie filling mix, plus milk for preparing the pudding

1 cup raspberry jam

1 cup fresh raspberries

1 cup fresh blueberries

1 cup whipped cream or refrigerated whipped topping

Slivered almonds and icing sugar for garnish (optional)

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1

Prepare the angel food cake according to package directions, baking in two 9-inch loaf pans instead of round cake pans. You will only need one of the two 9-inch loaves for this recipe; reserve the remaining loaf for another use or freeze it for a later date.
2

Prepare the instant vanilla pudding according to package directions.
3

To assemble, remove lids from the 5 Mason jars. Cut the loaf of angel food cake into 1-inch cubes. Layer the angel food cake cubes in the jars with the vanilla pudding, raspberry jam and berries, alternating the layers as shown.
4

Finish the jars with a layer of whipped cream and sprinkle with berries. Serve, or place in the fridge for up to one hour. Top with the slivered almonds and dust with icing sugar just before serving.

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This recipe also requires 5 (12 oz.) Mason jars, cleaned and dry, if served as pictured.
For a delicious chocolate trifle, substitute chocolate pudding and Nutella™ for the the vanilla pudding and raspberry jam.